Peek-A-Boo Apricot Cookies

Melt chocolate in small bowl set in larger bowl of very hot water, stirring twice. Combine flour, baking soda and salt in medium bowl.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla and melted chocolate. Beat in flour mixture at low speed until well blended.

Divide dough into 2 rounds; flatten into discs. Wrap in plastic wrap; refrigerate 2 hours or until firm.

Preheat oven to 350°F. Roll out dough on lightly floured surface to 1/4- to 1/8-inch thickness. Cut out rounds with 2-1/2-inch cutter. Cut 1-inch centers out of half the rounds. Reserve scraps. Place rounds and rings on ungreased cookie sheets. Repeat rolling and cutting with remaining scraps of dough.

Bake cookies 9 to 10 minutes or until set. Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.

To assemble cookies, spread about 1-1/2 teaspoons preserves over flat side of cookie rounds; top with cookie rings to form sandwiches. Store tightly covered at room temperature.